It is my firmly held belief that butternut squash is one of the most enjoyable ingredients available in the autumn – it is simply delightful. Its name seems almost too perfect; when cooked to perfection it has a buttery quality and a sweet, nutty flavour. Moreover, its colour is so vibrant and so quintessentially autumnal that it really couldn’t belong to any other season. Happily, beyond these qualities it also works very well in many of the different types of food eaten at this time of year – soups, casseroles and rustic bakes. I already have so many recipes that make use of this fruit; it’s almost embarrassing that I should upload another! For a few more ideas, please see these delightfully frugal posts: butternut squash and sage risotto and butternut squash and leek soup